Pizza Dough

I am competing in the #MissionSamsung challenge where I get to use and review a Samsung Smart Oven for three weeks. The first challenge is Weekend Night Feasts and I had to prepare the ultimate gourmet pizza. To this end I needed to first make pizza dough.

Mission Samsung

When I took delivery of the Samsung Smart Oven last week the first thing I noticed was the auto fermentation feature. I am an avid bread maker but sadly my cottage is not that conducive to baking bread. The cottage gets very little sunlight – something we will remedy in time. However, during winter my bread making is severely restricted to using my bread maker or waiting for a warm day. I literally jumped with joy at the bread proving function as I have only ever seen this on The Great British Bake Off.

Pizza Dough
Pizza Dough

There are five pre-programmed auto fermentation cook functions which means you do not need to set the time or the power level, however, they can be adjusted if need be. These five programmes are for pizza dough, cake dough, bread dough and home made yoghurt (small dishes or a large bowl). It has been so long since I last made yoghurt that I might just give it a try. For the pizza dough it was as simple as making the dough, placing it into a glass bowl, covering the bowl with cling film and then placing the bowl in the centre of the turntable onto the lower rack. You close the door, press the auto fermentation button, select which programme you want and press start. For pizza dough, the proving takes 40 minutes.

Cooked Pizza Base
Cooked Pizza Base

James had asked if he could come for supper and when I asked him what his favourite pizza topping was he told me it is bacon, avocado and feta. This is usually my go to pizza topping combination and I will order this no matter where we are in the world. For my gourmet pizza I chose caramelized red onions, brie, figs, rocket and Parma ham. I left my red onions on the stove to slowly cook down while I prepared the pizza dough. The brie had a bit of blue running through it which really complimented the figs. I chose to use soft, dried Turkish figs as fresh figs are not in season right now. Dave’s pizza was topped with gypsy ham, mushrooms and fresh red chillies and Carli had a traditional Hawaiian pizza. Pineapple is the one fruit I buy ready cut as I don’t like the wastage when trimming them myself. If Mark had been with us he would have asked for a carne pizza, with as many meat toppings as possible.

Neapolitan Pizza
Neapolitan Pizza
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Pizza Dough

Recipe Category: Italian
Makes enough for: 4 pizzas
All Rights Reserved: Adapted from Paul Hollywood's 100 Great Breads page 54


for the pizza dough

  • 500 g bread flour
  • 10 g fine salt
  • 15 g yeast
  • 400 mls tepid water, divided
  • olive oil for greasing

for the pizzas

  • Pizza sauce
  • mozzarella cheese, grated
  • toppings of your choice


for the pizza dough

  • Place the flour, salt and yeast into a stand mixer bowl
  • Add 300mls water and using the dough hook, mix for 3 minutes on a low speed
  • While still running on a low speed, slowly add the water
  • Mix for 8 minutes on a medium speed
  • Do not panic - the dough will come together!
  • Oil 2 glass bowls generously
  • Divide the dough between each bowl (455g per bowl)
  • Cover with lightly oiled cling film and leave to prove until doubled in size
  • Knock bag and place into the fridge until you are ready to use

for the pizzas

  • Preheat the oven to 200° Celsius - if you are using a pizza stone, place the stone in the oven
  • Divide the dough into 4 equal portions, leaving the dough you are not using in the fridge until needed
  • Turn out onto a lightly floured surface and roll and stretch until the dough will fit your pizza pan / stone
  • Bake the pizza base for 5 minutes
  • Spread 2 tablespoons of the pizza sauce onto the base, quite thinly
  • Add a sprinkling of mozzarella cheese
  • Add your toppings
  • Bake for 20 minutes for a thin base, and 25 minutes for a thick base


Once you have baked the pizza bases for 5 minutes you can set them aside to use as needed, or freeze them to use later. Cool on a wire rack before placing them onto a board or into freezer proof packaging.

Click on the links for conversions and notes.

Gourmet Pizza
Gourmet Pizza

Disclosure: I was provided with the Samsung Smart Oven to use for this challenge. This post is in line with my blogging policy.

Pizza Dinner For Four
Pizza Dinner For Four

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39 thoughts on “Pizza Dough

  1. Oh my goodness, these look amazing and I am sure they tasted just as good. The oven sounds like a great buy. Thanks for sharing. xx hugs xx

  2. I like the sound of the bacon, avocado and feta combo! I will ask for that next time 🙂 And I usually prove bread and make yogurt in a very low oven. I turn it on to 40-50C and then turn it off and there’s enough residual heat to prove things.

  3. Hi Tandy, how wonderful to be able to be part of this challenge, your pizza’s look wonderful, love every single combination!

  4. Pingback: Ready, steady cook with #MissionSamsung Blogger Challenge - South African Bloggers
  5. Hi, I recently made pizza in the samsung oven and though it tasted ok,the dough was dense. I wanted to ask if yours was the same. It wasnt light as the restaurant pizza. I used a perforated pizza pan.

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